Pollo Guisado (Stewed Chicken)

Ingredients

For the chicken:

1 tablespoon vegetable oil

3 pounds bone-in chicken thighs and/or legs

1 tablespoon adobo

1 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon dried oregano

For the broth:

• 1/4 cup sofrito
• 1 can (8oz) tomato sauce
• 2 tablespoons Spanish olives
• 1/2 pound potatoes, peeled and diced into large chunks
• 1 cup cubed carrots or squash (optional)
• 2-3 cups chicken stock/broth or water
• 1 packet sazón 
• 1 teaspoon adobo seasoning 
• 1/2 teaspoon garlic power
• 1/8 teaspoon dried oregano
• Salt and pepper, to taste
• Cooked white rice, for serving

Instructions

For the chicken:

• Heat oil in large pot over medium heat.
• Meanwhile, season chicken pieces with adobo, garlic powder, salt, pepper and oregano. 
• Brown chicken on all sides, then remove from pan and set aside.

For the broth:

• Add sofrito to pot and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer. 
• Add olives, potatoes and chicken stock. Use more or less water depending how soupy you like it.
• Season with sazón, adobo, garlic powder, oregano, salt and pepper. Bring to a boil then taste again, broth should taste bold and salty since the potatoes will soak up the flavor.
• Add chicken back to pot and lower heat. Cover and simmer until cooked through and chicken is tender, about 30-45 minutes. Serve over white rice.

Lima Beans

 

Ingredients

1 smoked turkey wing

• 3 cups Water
• 1 Bag Frozen baby lima beans 16 ounce bag
• 1 Chicken bouillon cube
• 1 clove Garlic minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Garlic powder 
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 diced onion 
• 1 teaspoon seasoning salt 

Instructions

• Add the smoked turkey wing to the pot and boil for one hour then all ingredients to a medium saucepan or Dutch oven pot over medium to medium-high heat.
• Bring to a boil, stirring regularly to help dissolve the bouillon cube.
• Reduce heat to low and cover pot.
• Simmer for 45 minutes, or until lima beans are tender. 
• Adjust the seasonings at the end.

Notes

Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.

Smothered chicken and rice

 

Ingredients

• 4 skin-on, bone-in chicken thighs or Chicken Legs
• ½ teaspoon of mustard powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• ½ cup finely chopped yellow onion
• 2 garlic cloves, minced
• Non stick cooking spray
• 1 can cream of mushroom soup
• 1 can condensed cream of chicken soup
• 2 cups of sliced mushrooms optional 
• 1 sliced red pepper 
• 1 cup long grain rice 
• Salt and pepper to taste
• 2 tablespoons dry parsley
• 1 Tablespoon of flour 

Instructions

1. Season the chicken thighs or Legs I love the legs with this recipe 
2. Season the chicken with mustard powder, paprika, onion powder, garlic powder salt, and pepper on both sides. Preheat the oven to 350 F.
3. Cook the rice in the on the stovetop according to package instructions. You can wait and cook the rice once the chicken is inside the oven.
4. When I make my rice I use 1 cup of rice and 2 cups of water and bring it to a boil and reduce for 20 minutes . Set a timer and do not open the lid on the rice.
5. Heat one tablespoon of olive oil in a medium-sized skillet and brown the chicken thighs, or legs skin side down first, for 4 minutes. Brown for 4 minutes on the other side. Transfer to a plate. Add the remaining olive oil to the skillet and saute the chopped onion and garlic  and red pepper for 3 minutes.
6. Spray the bottom of a 9 x 13-inch casserole dish with cooking spray .
7. Place the chicken thighs or legs on top inside the dish . 
8. In a large bowl, mix the sauteed onion and garlic, peppers cream of mushroom soup, condensed cream of chicken soup, sliced mushrooms, salt, and pepper to taste. Pour this mixture over the chicken. Sprinkle parsley on top and bake, add a tablespoon of flour and mix well 
9. Baked covered for 45 minutes. Uncover and bake for 20 minutes more.

Cajun shrimp and rice

 

Ingredients

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp, peeled and de-veined 
• 4 tablespoons butter, melted, divided
• 1 teaspoon minced garlic
• cajun seasoning , see below

cajun seasoning

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano, may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

• Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice. 
  
• Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, stirring 1-2 times throughout. 
  
• While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. 
  
• Add the shrimp to a separate skillet and cook 3-5 minutes until shrimp is no longer pink and opaque. Do not overcook the shrimp.
• Garnish with chopped parsley if desired and serve.  I like to add my rice to a dish and pour the shrimp on top.
  

Pound cake w/ cream cheese and glaze

 INGREDIENTS

  

• 1 cup butter soft
• 8 oz cream cheese room temperature
• 3 cups granulated sugar
• 6 eggs
• 1 Tbsp vanilla extract
• 3 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream

INSTRUCTIONS

 

• In a mixing bowl, add your softened butter, room temperature cream cheese, and sugar. Whip together and high speed until your mixture becomes fluffy.
• Next, into your mixing bowl add eggs one at a time. Mix each one in before adding the next.
• When eggs are added and mixed in, stop mixing. Into your mixing bowl, add vanilla extract, all-purpose flour, baking powder, salt, and heavy cream. Once all the ingredients are added to the mixing bowl, mix them together thoroughly.
• Set your prepared batter aside, and heavily grease your baking pan. Be sure to get all aspects of the pan thoroughly greased with cooking spray. Once your pan is greased, immediately add your cake batter to the pan. Spread it evenly.
• Place your pan into the oven and preheat your oven to 325°F. Bake the cake for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. When baked, remove from the oven, and allow to cool for a few minutes, before removing from the pan, then allow the cake to cool.
• When the cake has cooled completely, you may choose to add a topping if desired before serving. Some of these champions may include homemade whipped cream and fresh fruit slices, a glaze of powdered sugar and milk, or simply sprinkle in powdered sugar on the top for decoration. However, you choose to top it, do this once cool, then serve and enjoy.
• Enter glaze in the search bar on my blog for a cake glaze recipe.

Lemon chicken and potato

 

Ingredients

• 8 bone-in chicken thighs
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 4 garlic gloves minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 1 teaspoon seasoning salt
• 1 teaspoon paprika 
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder 

Instructions

• Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard,seasoning salt, other spices and pepper. 
  
• Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 30 minutes (and up to 2 hours) in the fridge. 
  
• Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top. 
  
• Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like. 
  

Optional 

5 russet potatoes 

Peel and slice into wedges 

Make the same marinade as above.

Spread evenly on a cookie sheet with parchment paper and bake on 400 for 30 to 45 minutes until tender.